Keto Spinach Artichoke Bake Recipe

About this recipe

A creamy and cheesy keto-friendly casserole featuring spinach, artichokes, and mushrooms, perfect for a satisfying dinner. This dish is packed with flavor and low in carbs, making it ideal for those on a ketogenic diet.

Ingredients

• 200G Daylesford Organic Unsalted Butter
• 100 G Jumbo Garlic 100g
• 400G Mlekovita Sour Cream 18%
• - Cooks & Co Sliced Mushrooms
• 170 g Co-Op Italian Parmesan Wedge 170G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 200G Natoora Organic British Green Kale
• - Schwartz Garlic Powder 480g
• 1 Kg Coarse Sea Salt, 1Kg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 115 g of butter over medium heat. Add 1/2 cup of finely chopped leek and 1 minced clove of garlic. Sauté until the leek is translucent, about 3-4 minutes.
3. 3. Stir in 2 packages of kale (about 500 g total) and cook until wilted, about 4-5 minutes.
4. 4. Add 1/2 tablespoon of sea salt, 1/2 tablespoon of garlic powder, 1/2 cup of sour cream, and 1 can (about 400 g) of drained and chopped artichoke hearts. Mix well to combine.
5. 5. Stir in 1 cup of sliced mushrooms, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese. Mix until the cheeses are evenly distributed.
6. 6. Transfer the mixture to a greased casserole dish and spread it out evenly.
7. 7. Sprinkle an additional 1/4 cup of grated Parmesan cheese on top for a golden crust.
8. 8. Bake in the preheated oven for 30 minutes, or until the top is bubbly and lightly browned.
9. 9. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your keto-friendly spinach artichoke bake!